{"id":133,"date":"2020-05-27T18:05:28","date_gmt":"2020-05-27T18:05:28","guid":{"rendered":"https:\/\/gavilansevilla.com\/en\/?p=133"},"modified":"2026-08-19T10:54:12","modified_gmt":"2026-08-19T10:54:12","slug":"gastronomy","status":"publish","type":"post","link":"https:\/\/gavilansevilla.com\/en\/gastronomy\/","title":{"rendered":"What to eat"},"content":{"rendered":"\n

Cover photo: Flickr. John Picken Photo<\/p>\n\n\n\n

A history of the Sevillian cuisine<\/h2>\n\n\n\n

In Spain, each region has its own unique cuisine<\/strong> (the Valencian paella, the Basque pinchos, the Galician seafood, the Castilian meat\u2026) which give a variety and richness to Spanish cooking.<\/p>\n\n\n\n

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To speak of Sevillian cuisine is to speak of Andalusian cuisine<\/strong>, but with certain distinctive touches. It has a special connection to Al-Andalus cuisine and to products from the Americas, as well as to those from Andalusia\u2019s coastal regions, due to Seville\u2019s historical status as a river port.<\/p>\n\n\n\n

The olive oil and olives are present in all Andalusia<\/strong> because of its great extensive olive groves, in addition to the wine that dates back to the Roman times of Aljarafe. Apart from this, rice and oranges were introduced by the Muslims<\/strong> and both were exported to Europe. From them we also inherited the typical sweets made with honey<\/strong>.\u00a0The natural environment of the mountains to the north of Seville, has allowed the raising of Iberian pork<\/strong>, and the consumption of Iberian products can\u2019t be missed off the menu of any bar of the city.\u00a0Finally we shouldn\u2019t forget the Mantecados, <\/em>butter buns or sweets from Estepa that date from the 16th<\/sup> century<\/strong> (and that are the Christmas sweets par excellence), nor the handmade \u2018convent sweets\u2019.<\/p>\n\n\n\n

Andalusian breakfast<\/h2>\n\n\n\n
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In Andalusia, breakfast is \u201csavory.\u201d<\/strong> The traditional meal consists of coffee and toast (not sliced bread!), which can be one slice (that is, half a piece) or two (a whole piece), prepared in different ways depending on your taste. Although the typical way is with olive oil, tomato, and jamon<\/em> (Spanish cured ham or Iberian ham), it\u2019s also common to order it with butter or p\u00e2t\u00e9.<\/p>\n\n\n\n

Enjoy a traditional Andalusian breakfast at a traditional Sevillian bar. It\u2019s also customary to have it with fresh-squeezed orange juice. You\u2019ll start your day full of energy.<\/p>\n\n\n\n

Tapas, portions and half portions<\/h2>\n\n\n\n

In my experience as a tour guide, this is something that confuses most foreign visitors. So a brief explanation might be helpful.<\/p>\n\n\n\n

The tapa.<\/h5>\n\n\n\n

It\u2019s the ultimate way to relax and enjoy time with friends, without having to order a full meal at a restaurant. Starting at 12:00, it\u2019s definitely time for a beer paired with a good tapa.<\/p>\n\n\n\n

But aside from its social aspect, for those unfamiliar with the concept, a tapa is a small dish of food\u2014a modest portion at an affordable price. It\u2019s perfect for casual occasions or for lunch or dinner, where you can enjoy several of them.<\/p>\n\n\n\n

Raciones <\/em>or medias raciones<\/em><\/h5>\n\n\n\n

You\u2019ll also find these options at tapas bars, which means the portions are larger. Depending on how many of you are dining, you might be better off ordering a full raci\u00f3n <\/em>or just a half (media raci\u00f3n<\/em>). This means that if you all want a specific tapa, you can order one raci\u00f3n<\/em>, which will be more economical.<\/p>\n\n\n\n

It\u2019s still different from restaurants, since a dish at a restaurant is meant for a single person, while raciones <\/em>are always meant to be shared.<\/p>\n\n\n\n

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Typical dishes<\/h2>\n\n\n\n

The variety of the cuisine that you can find here in Seville is enormous, and every establishment offers something different. The range of them also adds a richness to the diversity of the city.  This could be from the ancient traditional taverns to the innovative bars with daring offerings. Of course the thing would be, to try everything and decide which concept you\u2019ll stay with.<\/p>\n\n\n\n

The taverns tend to be decorated with elements of flamenco, bulls or Holy Week and normally serve traditional cuisine as tapas, usually eaten at the bar or standing. <\/p>\n\n\n\n

Some typical dishes: <\/h4>\n\n\n\n
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Papas ali\u00f1\u00e1s<\/strong> (seasoned potatoes)<\/h6>\n\n\n\n

A cold appetizer. Made with boiled potatoes, oil, vinegar, and onion. Although it may seem simple, a good tapa of \u201cpapas ali\u00f1\u00e1s\u201d never disappoints.<\/p>\n<\/div><\/div>\n\n\n\n

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Salmorejo & Gazpacho<\/strong><\/h6>\n\n\n\n

The well-known Andalusian cold soups. Made primarily with tomatoes, they are served very cold, either in a bowl or directly in a drinking glass. Not only are they refreshing and full of natural flavor, but they\u2019re also very healthy, as they provide a wealth of vitamins and minerals.<\/p>\n<\/div><\/div>\n\n\n\n

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Carrillada<\/strong> (braised pork cheeks)<\/h6>\n\n\n\n

Cooked in wine, and usually made with pork\u2014a juicy and very tender cut of meat\u2014served with potatoes or vegetables.<\/p>\n<\/div><\/div>\n\n\n\n

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Solomillo al Whisky<\/strong> (pork tenderloin in whisky sauce)<\/h6>\n\n\n\n

Although this dish isn’t always made with whiskey, the result is a meat dish with a rich flavor that comes from its ingredients combined with the already exquisite pork tenderloin.<\/p>\n<\/div><\/div>\n\n\n\n

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Espinacas con garbanzos<\/strong> (spinach with chickpeas)<\/h6>\n\n\n\n

Since it is a meatless dish, it is considered a traditional Lenten dish, combining the most popular legumes and vegetables.<\/p>\n<\/div><\/div>\n\n\n\n

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Cola de toro<\/strong> (oxtail stew)<\/h6>\n\n\n\n

A wonderful stew served with a thick sauce made with wine. One of Seville’s most traditional dishes.<\/p>\n<\/div><\/div>\n\n\n\n

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Adobo<\/strong><\/h6>\n\n\n\n

In fact, \u201cadobo\u201d refers to the type of frying, while the main ingredient is usually dogfish or anchovies. It\u2019s easily recognizable by its aroma and rich flavor, and it\u2019s a very traditional and popular dish among the people of Seville.<\/p>\n<\/div><\/div>\n\n\n\n

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Pav\u00eda<\/strong><\/h6>\n\n\n\n

Another way to prepare fried fish. In this case, it’s usually cod or hake. The result is a crispy, flavorful fried dish that’s always appetizing.<\/p>\n<\/div><\/div>\n\n\n\n

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Huevos a la flamenca<\/strong> (famenca <\/em>eggs)<\/h6>\n\n\n\n

A hot dish made with potatoes, tomatoes, eggs, and chorizo, all baked in the oven until golden brown. The downside is that you don’t usually find it in many tapas bars.<\/p>\n<\/div><\/div>\n\n\n\n

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Serranito<\/strong><\/h6>\n\n\n\n

This is a traditional Sevillian sandwich made with a chicken cutlet or pork loin, Serrano ham, fresh tomato, and roasted green peppers. All these ingredients combined make it a real treat.<\/p>\n<\/div><\/div>\n\n\n\n

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Pring\u00e1<\/strong><\/h6>\n\n\n\n

It’s usually eaten as a \u201cmontadito” (traditional hot sandwich) and consists of a mixture of meats and sausages from the cocido. It’s one of those dishes that you simply have to try to understand.<\/p>\n<\/div><\/div>\n\n\n\n

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Piripi<\/strong><\/h6>\n\n\n\n

This is a traditional Sevillian sandwich made with a chicken cutlet or pork loin, Serrano ham, fresh tomato, and roasted green peppers. All these ingredients combined make it a real treat.<\/p>\n<\/div><\/div>\n\n\n\n

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Caracoles<\/strong> (snails)<\/h6>\n\n\n\n

In Seville, the snails are the smallest kind (the larger ones aren\u2019t very popular), and they\u2019re only available at one time of year: in May and June, when they become the star attraction on the terraces. Eaten since Roman times, they\u2019re very tasty and slightly spicy, with an exquisite broth that Sevillians go crazy for.<\/p>\n<\/div><\/div>\n\n\n\n

Traditional sweets<\/h2>\n\n\n\n

The Andalusi, Sephardi and Christian cuisine gave place to a great tradition of confectionary in Andalusia, creating sweets like torrijas<\/strong>, <\/em>bread soaked in milk and egg and coated in sugar or honey and pesti\u00f1os<\/strong>, <\/em>fried dough covered in honey (eaten predominantly in Lent or Holy Week), and the tocinos de cielo<\/strong>, <\/em>a rich caramel desert, literally translated to \u2018heavens bacon,\u2019 rosquillas<\/strong>, <\/em>Spanish donuts and yemas<\/strong><\/em>, rich and creamy sweet, made of sugar, water and egg yolks.\u00a0These are joined by those that came from European cuisine and have become traditional, such as milhojas<\/strong>, <\/em>Vanilla or custard slice, or Palmeras<\/strong>,<\/em> sweet and flakey pastries.<\/p>\n\n\n\n

But polverones <\/em>and mantecados<\/em><\/strong> <\/em>from Estepa deserve special mention, eaten predominantly at Christmas. They are a type of soft crumbly shortbread or the tortas de aceite \u2018Ines Rosales\u2019<\/strong>,<\/em> a sweet crisp biscuit, that still repects the ancestral recipe for its manufacture -recognised by the European commission-.<\/p>\n\n\n\n

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The convent sweets<\/strong> have strong roots and diffusion in Seville.\u00a0Their success comes from being made in Sevillian Convents with natural ingredients that differentiate them from industrial pastries. But they are also a sign of Sevillian identity, because of its familiar flavours and the endearing feelings that these disks stir of the monastic life, forming part of the intimate life of the city.\u00a0In addition, the majority of the profits from their purchase go towards the preservation and restauration of the convent.<\/p>\n\n\n\n

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More eating<\/h5>\n\t\t<\/div>\n\t\t\n\t\t\t\t\n\t\t\t
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\t\t\t\t\n\t\t\t\t\t\t\t\"\"<\/a>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t
\n\t\t\t\t\t\t\tEating<\/a>\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t

What to eat<\/a><\/h2>\n\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t<\/article>\n\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t
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\t\t\t\t\n\t\t\t\t\t\t\t\"\"<\/a>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t
\n\t\t\t\t\t\t\tEating<\/a>\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t

Where to eat<\/a><\/h2>\n\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t<\/article>\n\t\t\t\t\t\n\t\t\t\t\t\t\t\t\n\t\t\t<\/div>\n\t\t\t\n\t\t\n\t<\/div>\n\t\n ","protected":false},"excerpt":{"rendered":"

Cover photo: Flickr. John Picken Photo A history of the Sevillian cuisine In Spain, each region has its own unique cuisine (the Valencian paella, the Basque pinchos, the Galician seafood, the Castilian meat\u2026) which give a variety and richness to Spanish cooking. To speak of Sevillian cuisine is to speak of Andalusian cuisine, but with certain distinctive touches. It has a special connection to Al-Andalus cuisine and to products from the Americas, as well as to those from Andalusia\u2019s coastal regions, due to Seville\u2019s historical status as a river port. The olive oil and olives are present in all Andalusia because of its great extensive olive groves, in addition to the wine that dates back to the Roman times of Aljarafe. Apart from this, rice and oranges were introduced by the Muslims and both were […]<\/p>\n","protected":false},"author":2,"featured_media":134,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[40],"tags":[],"class_list":["post-133","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-eating"],"yoast_head":"\nWhat to eat - Gavilansevilla.com (en)<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/gavilansevilla.com\/en\/gastronomy\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"What to eat - Gavilansevilla.com (en)\" \/>\n<meta property=\"og:description\" content=\"Cover photo: Flickr. John Picken Photo A history of the Sevillian cuisine In Spain, each region has its own unique cuisine (the Valencian paella, the Basque pinchos, the Galician seafood, the Castilian meat\u2026) which give a variety and richness to Spanish cooking. To speak of Sevillian cuisine is to speak of Andalusian cuisine, but with certain distinctive touches. It has a special connection to Al-Andalus cuisine and to products from the Americas, as well as to those from Andalusia\u2019s coastal regions, due to Seville\u2019s historical status as a river port. The olive oil and olives are present in all Andalusia because of its great extensive olive groves, in addition to the wine that dates back to the Roman times of Aljarafe. Apart from this, rice and oranges were introduced by the Muslims and both were […]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/gavilansevilla.com\/en\/gastronomy\/\" \/>\n<meta property=\"og:site_name\" content=\"Gavilansevilla.com (en)\" \/>\n<meta property=\"article:published_time\" content=\"2020-05-27T18:05:28+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2026-08-19T10:54:12+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/gavilansevilla.com\/en\/wp-content\/uploads\/sites\/2\/2020\/05\/portada-sevigliana.com-descubrir-gastronomia-JohnPickenPhoto-scaled.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"2560\" \/>\n\t<meta property=\"og:image:height\" content=\"1920\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"C. 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John Picken Photo A history of the Sevillian cuisine In Spain, each region has its own unique cuisine (the Valencian paella, the Basque pinchos, the Galician seafood, the Castilian meat\u2026) which give a variety and richness to Spanish cooking. To speak of Sevillian cuisine is to speak of Andalusian cuisine, but with certain distinctive touches. It has a special connection to Al-Andalus cuisine and to products from the Americas, as well as to those from Andalusia\u2019s coastal regions, due to Seville\u2019s historical status as a river port. The olive oil and olives are present in all Andalusia because of its great extensive olive groves, in addition to the wine that dates back to the Roman times of Aljarafe. 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